Romesco Beef & Roast Veggie Rice

Place the onion, carrot and parsnip on a lined oven tray. Drizzle with olive oil, sprinkle with the garlic & herb seasoning and season with salt. Toss to coat. Roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays.

While the veggies are roasting, heat a medium saucepan over a medium heat with the butter and a drizzle of olive oil. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the basmati rice, the water and a pinch of salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the remaining garlic until fragrant, 1 minute. Transfer the garlic oil mixture to a small bowl, then add the Greek-style yoghurt and stir to combine. Season to taste and set aside.

SPICY! The sauce is slightly spicy, use less if you're sensitive to heat. Return the frying pan to a high heat with a drizzle of olive oil. Cook the beef strips, tossing, until browned and cooked through, 1-2 minutes. Remove from heat, then add the romesco sauce and toss to coat the beef. Season to taste.

TIP: Cook the beef in batches if your pan is getting crowded.